4 servings (1/4 mixture each)
Ingredients:
1 pound chicken breast, strips
1/2 cup onion, sliced
1 cup mushrooms, sliced
1 tbsp minced garlic
3/4 cup fat free chicken broth
1 tbsp worcestershire sauce
8 fl oz condensed cream of mushroom soup
Directions:
Spray a large saucepan and heat on medium high heat. Add the sliced chicken breast strips, in a single layer, to brown on all sides, about 6 minutes. Remove to a clean plate. Set aside.
Add the onions to the saucepan and saute for about 3 minutes. Add the mushrooms and saute for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Add the garlic and saute for 1 minute, stirring occasionally.
Add the chicken broth, worcestershire sauce and cooked chicken to the saucepan, stir to combine and let the mixture simmer for about 10 minutes.
Remove some of the broth from the pot and whisk into the condensed soup. Add the soup mixture to the chicken and mushrooms, stir, and heat until mixture is warmed through.
Serve over veggie noodles, pasta or rice.
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